维生素C强化无糖牛奶布丁的研制  

Manufacture of vitamin C fortified for sugar free custard pudding

作　　者：李小帅[1] 任国谱[1] 李梦怡 

机构地区：[1]中南林业科技大学食品科学与工程学院,长沙410004 [2]湖南亚华乳业有限公司技术中心,长沙410200

出　　处：《中国乳品工业》2013年第4期59-61,共3页China Dairy Industry

基　　金：国家高技术研究发展计划(863计划)"促进生长发育的营养强化食品与特殊配方食品的研究与开发"(2010AA23004);国家科技支撑计划"原料奶质量安全监控关键技术研究"(2012BAD12B04)

摘　　要：以木糖醇代替蔗糖作为牛奶布丁的甜味剂,感官评价作为选择配方的依据。通过单因素实验确定影响牛奶布丁的四个因素,利用L9(34)正交实验确定无糖牛奶布丁的最佳配方。结果表明:奶粉,木糖醇,稀奶油,复配稳定剂添加量分别为10%,5.5%,9.5%,0.48%时产品品质最佳。强化维生素C,并研究保质期内其稳定性。强化剂量为240 mg/kg,保质期内最终降解为131 mg/kg,满足营养强化要求。Xylitol replaced sugar as custard pudding＇s sweetener and sensory evaluation as select recipes indicators. Single factor test to determine the four factors that affect custard pudding, Lg（34）orthogonal experiment to determine the best recipe for sugar-flee milk pudding, the results showed that the milk powder, xylitol, cream, mixed stabilizers added at the amount of 10%, 5.5%, 9.5%, 0.48% product quality was best. Fortified with vitamin C （VC）, and studied the stability during the warranty period, when fortification dose at 240 mg/kg, the final degra- dation was 131 mg/kg, and still met the nutritional enhancement requirements.

关 键 词：维生素C 营养强化 无糖 牛奶布丁 研制 

分 类 号：TS252.59[轻工技术与工程—农产品加工及贮藏工程]